Pumpkin Bowl
- Ready In:
- 40mins
- Ingredients:
- 2
ingredients
- 1 loaf rhodes frozen whole wheat bread dough or 1 loaf white bread dough, thawed but still cold
- 1 egg, beaten
directions
- Cut off a small piece of dough to use for a stem and set aside.
- Shape remaining dough into a round ball.
- With a knife, cut the ball from top to bottom (1/2 inch deep) 6 times to imitate pumpkin sections.
- Using the handle of a wooden spoon, poke a deep hole into the top of the bowl down to the base.
- Shape the cut off piece into a cone and insert the small end into the hole.
- Place on a sprayed baking sheet and brush with egg.
- Cover with plastic wrap and let rise until double.
- Remove wrap and bake at 350°F 20-30 minutes.
- Let cool, then cut off the top.
- Hollow out the pumpkin and fill with your favorite stew, dip, chili or soup.
- For 2 smaller pumpkin bowls, cut loaf in half widthwise and follow instructions above.
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RECIPE SUBMITTED BY
Rhodes Bake-N-Serv
Salt Lake City, 84
<p>Rhodes Bake-N-Serv is the brand name used by Rhodes International, Inc. which is owned and managed by Ken Farnsworth Jr., his eldest son Kenny Farnsworth, President, and Erik Lehnardt. Headquartered in Salt Lake City, Utah with plants in Columbus, Wisconsin. Rhodes Bake-N-Serv supplies grocery stores, club stores, and mass merchandisers across the United States. Rhodes is also available to restaurants, schools, and other institutions through food service distributors.<br /> <br /> Rhodes Bake-N-Serv continues the tradition of quality started by Mr. Herbert Cecil Rhodes Jr. and all the dedicated people who have made Rhodes “America’s Favorite Frozen Dough”.</p>